French rabbit

Name: French rabbit
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 ready-to-cook rabbit (approx. 1250 g); 3 Garlic cloves; 250 g Shallots; 1 red, 1 green and 1 yellow pepper; 1 Pot of rosemary; 3 TABLESPOONS Olive oil; 1/4 l dry red wine; 625 ml Vegetable broth (instant); 75 g black and green olives; 125 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Rosemary and thyme

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 ready-to-cook rabbit (approx. 1250 g)
3 Garlic cloves
250 g Shallots
1 red, 1 green and 1 yellow pepper
1 Pot of rosemary
3 TABLESPOONS Olive oil
1/4 l dry red wine
625 ml Vegetable broth (instant)
75 g black and green olives
125 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Rosemary and thyme

Directions

1
Wash the rabbit thoroughly, dab dry and cut into 6 pieces. Peel garlic and press it through a garlic press. Peel the shallots. Clean, wash and cut the peppers into pieces.
2
Wash the rosemary, dab dry and pluck the needles from the stalks. Heat the oil in a casserole, fry the rabbit well on all sides. Add shallots, garlic, paprika and rosemary.
3
Deglaze with wine and broth and let it stew covered for about 40 minutes. After half of the stewing time add the olives. Remove the rabbit parts from the pot, stir the cream into the roast stock and bring to the boil.
4
Stir in the sauce thickener and bring to the boil again. Season sauce with salt, pepper and paprika. Heat the rabbit parts briefly and serve with sauce on a plate. Garnish as desired with rosemary and thyme.